Dominican Sancocho Supreme

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Dominican Sancocho Supreme may very well be the Republic’s national dish. Try some, you will see why! A spicy soup or stew (up to you, just control the liquids) with five different meats, lots of veggies and roots produce, with an unmistakably unique to the culture blend of spices and herbs make Dominican Sancocho Supreme among the very best sancochos anywhere on the planet.

Dominican Sancocho Supreme

(Photo Attributed to Author: Jdvillalobos)

Note: we offer two versions of this tasty Dominican cuisine dish. Both are equally delicious, both are traditional recipes, but they vary slightly in ingredients and spices used. Try both ways and see which one (or both) you like. You can see the sister version on this page.

Dominican Sancocho Supreme Recipe-

  • 10 oz. Dominican longaniza sausage, chopped into bite-sized chunks
  • 4 slices thick cut bacon, cut into 1″ pieces
  • 1 lb. beef shank (try to get at least 1-1/2″ thick)
  • 1 lb. boneless pork meat, chopped into bite-sized chunks
  • 4 chicken thighs, with skins and bones on
  • 1 large onion, peeled and rough chopped
  • 1 Cubanelle or other mild frying pepper, cored, seeded, and rough chopped
  • 1 red bell pepper, cored, seeded, and rough chopped
  • 6 large cloves garlic, peeled and rough chopped
  • 1/2 cup chopped cilantro stems
  • 1 tsp. dried oregano
  • 1 lb. green plantains, peeled and crosscut into 1-1/2″ chunks
  • 1 lb. yuca root
  • 1 lb. African yam
  • 1 lb. white yautía
  • 1 lb. calabaza (Caribbean pumpkin – get this if you can, otherwise Butternut or Acorn squash will do just fine), peeled, seeded, and chopped into bite-sized chunks
  • 2 ears sweet corn, husked and crosscut into 3″ long chunks
  • 1 large ripe, but still firm, avocado, peeled, and thick sliced
  • 1/2 cup sour orange juice
  • 3 quarts plus 1 1/2 cups water, divided
  • Chopped fresh cilantro, for garnish
  • Suggested side dished and accompaniments: white rice, Ghost pepper hot sauce, and extra sliced avocado
  1. In a large skillet over medium heat, cook the longaniza sausage with 1/2 cup of water, covered, but turning now and then, until the water has all evaporated and the chunks are well browned on all sides – about 10 minutes should do it. When done place them in a large (8 quart) cooking pot.
  2. In the same skillet, sauté the bacon pieces, stirring now and then, until they are browned and have turned crispy. Using a slotted spoon, transfer the bacon to the large pot, but leave the bacon grease in the skillet.
  3. While the bacon cooks, cut the meat away from the beef shank and chop into small chunks. Keep the bone.
  4. Dry the beef, pork, and chicken, and place them in separate bowls. Toss each meat with 1/2 teaspoon salt.
  5. Reheat the bacon fat in the skillet over medium-high heat until sizzling hot, then add in the beef and bone in 1 layer and sauté, turning now and then, until browned – about 6-7 minutes should do it. Then transfer to the main pot with the slotted spoon.
  6. Repeat this same process with the chicken and the pork, transferring each meat to the main cooking pot when well browned.
  7. Now add and stir into the skillet the onion, peppers, garlic, and 1/2 teaspoon salt, and sauté until softened and fragrant. Add in 1 cup of water, bring mixture to a boil, stirring and scraping up brown bits from the skillet bottom, for 1 minute. Then transfer the cooked vegetable mixture to the main cooking pot.
  8. Next, add into the pot the oregano, cilantro stems, 2 teaspoons salt, 1/2 teaspoon pepper, the beef shank bone, and the remaining 3 quarts of water. Bring to a vigorous boil. A foam will appear, so skim that off. Then reduce heat to just a lively simmer and cook, with the lid slightly ajar and stirring now and then, for about 1-1/2 hours, or until the meats are fork tender.
  9. Meanwhile trim the ends away from the yuca root, and crosscut into 2″ pieces; then peel, removing the brown waxy skin and pinkish layer underneath. Chop into quarters lengthwise, and cut out the coarse fibers in the center.
  10. Peel and seed the calabaza (or squash), and then cut the flesh 1″ cubes.
  11. Peel African yam and white yautía, then chop into 1″ cubes and keep fresh in a bowl of cold water (this prevents discoloration.
  12. Now add the yuca and plantain into the pot with the tender meat and simmer, with the lid slightly ajar, stirring now and then, for 15 minutes. Drain the African yam and white yautía and add them along with the calabaza (or squash) into pot, and then simmer, again with lid slightly ajar and stirring occasionally, for 20 minutes.
  13. Now remove the chicken bones (the meat should be falling off the bone by now, and remove and discard the beef shank bone.
  14. Add and stir in the corn, and simmer, partially covered, stirring now and then, until corn is fork tender and all the root vegetables are very tender (the yuca should have turned translucent) – about 12 to 15 minutes should do it.
  15. Dominican Sancocho Supreme broth should thickened a bit from the root vegetables. If you like a more stewy consistency, then leave it as is. If you want more of a soupy consistency, add water as needed, and cook just a few minutes more.
  16. Do a taste test, and adjust salt and pepper as needed.
  17. Serve your Dominican Sancocho Supreme while nice and hot. As you ladle it into the serving bowls, add a few slices of uncooked avocado slices into each bowl. Serve with rice, have some Ghost Hot pepper sauce on the table for people who want to spice it up hotter, and also have more slices of fresh avocado on the table.

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